Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products,
and as such, the food industry is responding by developing a variety of different plant-based …

The worldwide challenges related to food sustainability are presently more critical than ever
before due to the severe consequences of climate change, outbreak of epidemics, and wars …

The perception about the consumption of plant-based foods was carried out using the focus
group technique with three groups of consumers, namely, food science …

Yogurt ice cream (acid frozen whipped emulsion) is a complex frozen emulsion-foam
system. The study investigated the impact of three lipophilic surfactant emulsifiers [glyceryl …

Dairy products are a core part of many cultures' daily diets owing to their nutritional
properties. The health benefits associated with dairy foods extend far beyond providing …

Plant-based milk alternatives have gained massive popularity among consumers because of
their sustainable production compared to bovine milk and because of meeting the nutritional …

The future food industry is facing urgent challenges that need to be addressed, mainly
providing sufficient quantity and quality of food to meet the growing population, reducing …

The present study aimed to produce frozen dessert containing plant-based milk (almond,
hazelnut, and lupine) and the probiotic Lb. acidophilus bacteria and to evaluate the …

The fabrication of plant-based whipped creams is proposed to reduce the high saturated fat
content of regular whipped creams by using plant proteins and unsaturated oils. The lack of …

This work aims to use an in-silico approach to develop ice cream formulations. These were
computationally designed using recommendations from experts, literature heuristics, legal …